Culinary vessel.



H. BRIESE. CULINARY VESSEL.

APPLlCATlON FILED DEC. l0. 19H.

atente'd Apr. 2, 1918.

@wom/vio@ @bzw-airy? 'rrr rc HENRY BRIESE, OF FAR ROCKAWAY, NEW YORK.

CULINARY VESSEL.

Specication of Letters Patent.

Patented Apr. 2, 1918.

Application led December 10, 1917. Serial No. 206,462.

To-aZZ w/ wm t may concern.'

Be it known that I, HENRY Barese, a'

' specification.

This invention relates to a culinary vessel, of novel construction, which is so constituted that the area of its heat receiving surface is greatly increased so that the time for boiling water or other liquids is correspondingly reduced.

In the accompanying drawing;

Figure 1 is a Vertical central section ot' a culinary vessel embodying my invention, and

l? i g. 2, a bi .tom view thereof.

The body l of the vessel (which may be ol' suitable configuration) is provided with a raised false bottom 2, from which depends a circumferential flange 3 that is inclosed by and concentric to body 1 and is connected at its lower end to such body by means of a narrow annular bottom proper fl. Tn this way, there is formed at the bottom ol the vessel. :iii annular cii'ciiinFerential channel 5, that communicates` with the inferior of the vessel, and incloses a circular heating chamber, which is defined by the false bottom 2 and flange il. lVithin this chamber are accoiiiinodaled a plurality ot tubes (l, the number and arrangement o'l which may be modified at pleasure. These tulhcs open i at. the upper ends into the interior of vessel l, through false bottom 2, which is correspondingly apertured. v

The tubes are closed at their lower ends, and their length corresponds preferably, to that of flange 3. so that the tubes assist annular bottom 4 in sustaining the vessel upon the stove or other heat generator.

It will be seen 'that when the vessel is charged. the liquid will fill channel 5, tubes 6. and the body of the vvessel, up to the level desired. The heat supplied by the stove will rise within the space inelosed by flange 3, and thus heat channel 5 as well as the body ot the tubes which traverse such space. Owing to the extensive lieata'eeeiving surface presented by the tubes within this space, in conjunction with the extensive heat-receiving surface presented by the annular channel, the liquid may thus be brought to a boiling point iii considerably less time than was heretofore generally required.

I claim:

A culinary vessel having a llower inner` flange concentric with the body of the vessel and forming a-lower annular channel, an apertiired raised bottom carried by said flange and forming a heating chamber that is encompassed by said channel, and a plu-v rality ot tubes that depend from said raised bottom. within said -chamber and communicateI willi the interior of said vessel.

i HENRY BRIESE. 

